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Squeezing fresh lemon juice over dal, rice, vegetables, chaat or salad is a very popular habit in Indian food. Lemon not only increases the taste and spiciness of food manifold, but it is also no less than a boon for the body in terms of nutrition. Vitamin C, citric acid, potassium, flavonoids and powerful antioxidants are found in abundance in lemon. According to dietitians and nutritionists, if lemon is squeezed at the right time and in the right way while eating, it increases the ability of the body to absorb the nutrients of the food many times faster.
Tremendous increase in iron absorption
Vegetarian foods like spinach, fenugreek, pulses, chickpeas and beans contain ‘non-heme iron’, which our body is not able to absorb completely. When you squeeze fresh lemon juice over hot or cooked lentils and green vegetables, the vitamin C (ascorbic acid) present in it combines with iron to form a digestible compound. This increases the absorption of iron in the intestines by about 3 to 4 times, which improves the level of hemoglobin in the body and prevents the problem of anemia (blood deficiency).
Activating digestive enzymes and relieving bloating
The natural citric acid found in lemon works like hydrochloric acid (HCl) produced in our stomach. When we squeeze lemon on heavy or oily food, it stimulates the secretion of digestive juices in the salivary glands and stomach. As a result, food is digested faster and smoothly. It is helpful in immediately relieving the problems of heaviness, gas, indigestion and bloating that occur after eating food.
Lowering the glycemic index (GI) of food
Squeezing lemon while eating is very beneficial for diabetic patients or people controlling weight. Studies show that lemon juice reduces the glycemic index of carbohydrate-rich foods (such as rice or bread). This means that glucose from food does not increase suddenly in the blood, thereby avoiding the risk of blood sugar spikes and maintaining better insulin sensitivity.
Always squeeze lemon while serving, not during cooking.
To take full advantage of lemon, the most important rule is that it should never be added to food that is boiling or cooking on the stove. Vitamin C is a highly heat-sensitive nutrient. When you add lemon juice to boiling lentils or gravy, its Vitamin C gets completely destroyed and only the sour taste remains. Therefore, one should always squeeze raw and fresh lemon on top only after turning off the gas and serving the food in the plate.
Who should exercise some caution?
Although lemon juice is extremely beneficial for health, people who suffer from severe acidity, stomach ulcers or GERD/acid reflux should avoid eating sour on an empty stomach or in excessive amounts. Apart from this, to protect the enamel of teeth from the effects of acid, one should always rinse thoroughly with plain water after eating food containing lemon.